摘要
本研究将3种纤维素复合酶(羧甲基纤维素酶活与β-葡聚糖酶酶活一样,β-葡萄糖苷酶酶活不同),添加到麦芽糖化过程中。在麦汁中加入酿酒酵母进行发酵,对发酵过程中葡萄糖,麦芽糖,麦芽三糖以及乙醇的含量进行了跟踪测定。在最终啤酒发酵液中,未加酶与三种加酶(β-葡萄糖苷酶加量分别为35﹑125﹑200 IU/kg)组乙醇含量分别为4.68﹑4.98﹑5.05﹑5.22 g/100mL,说明添加β-葡萄糖苷酶能将纤维素β-葡聚糖寡糖进一步分解成为葡萄糖,从而被酵母利用产生更多的乙醇。
Three complex cellulase preparations were tested for improving brewing efficiency.The enzyme preparations that contained similar levels of cellulase and β-glucanase activities but varying levels of β-glucosidase activity were added during mashing process.Concentrations of glucose,maltose,maltotriose and ethanol were determined during fermentation.The control(no exogenous enzyme addition) and the three enzyme(β-glucosidase activity levels of 35,125 and 200 IU/kg malt) treatments produced ethanol at 4.68,4.98,5.05 and 5.22 g/100 ml,respectively,in final fermentation broth.These results indicate that the addition of β-glucosidase was able to convert the oligosaccharides from cellulose and β-glucan into glucose which was then fermented to ethanol.
出处
《中国酿造》
CAS
2013年第S1期68-70,73,共4页
China Brewing
